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Chicken Stock Recipe

This document provides a recipe for Chicken Stock (Fond Blanc) prepared by a culinary team, yielding 10 liters. It includes a list of ingredients, such as chicken bones and white bouquet garni, along with detailed preparation steps. The stock is meant for training purposes and includes instructions for blanching, simmering, and storing the stock.

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shapeshifter431
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5 views1 page

Chicken Stock Recipe

This document provides a recipe for Chicken Stock (Fond Blanc) prepared by a culinary team, yielding 10 liters. It includes a list of ingredients, such as chicken bones and white bouquet garni, along with detailed preparation steps. The stock is meant for training purposes and includes instructions for blanching, simmering, and storing the stock.

Uploaded by

shapeshifter431
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Recipe Card

Recipe For:
CHICKEN STOCK
Fond Blanc
Prepared by:

Culinary Team
Type of Kitchen:
Individual Stove Kitchen

Yield:
10 litres

Type of service:
Training

WEIGHT: UNIT INGREDIENTS: REMARKS


5 kg Chicken bones or chicken wing tips

500 g White Bouquet garni

12 litres Water

Preparation
1. Place the bones in cold water, blanch, refresh and drain off
2. Place the bones in a stock pot and add 12litres cold water
3. Bring to the boil and skim off all scum
4. Add bouquet garni.
5. Return to boil, lower heat and simmer for about 11/2 to 2 hours
6. Skim frequently.
7. Strain and reboil.
8. If the stock is not to be used immediately store in a clean container and
refrigerate.

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